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A mason jar full of pesto made from ginkgo leaves


Naturopath Lauren Glucina
Forage some green ginkgo leaves for this lovely rich pesto with therapeutic benefits. Fills a 500ml jar.
4.89 from 9 votes
Prep Time 10 mins
Total Time 10 mins
Course Condiment
Cuisine Gluten free, Sugar-free, Vegan, Vegetarian


  • 3 cups freshly picked ginkgo leaves stalks removed
  • 1 heaped tablespoon white miso
  • 2 tablespoons nutritional yeast
  • 1 teaspoon coarse sea salt
  • 1 heaped cup raw cashews
  • ½ cup extra virgin olive oil


  • Layer the ginkgo leaves, miso, nutritional yeast, salt and cashews in a food processor, with the leaves at the bottom.
  • Quickly pour the olive oil down the chute as the motor runs. Process till just combined and still a little chunky.
  • Transfer to a 500ml glass jar, pour a little extra olive oil over the top to cover.
  • Tap on a hard surface to remove any air bubbles, cap and store in the fridge.
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